reverse sear

The reverse sear is one of the easiest, most consistent, most foolproof, and arguably best methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.

Reverse-Seared Steak Recipe

beef

salt and black pepper

Vegetable oil (if finishing on the stovetop)

(15 grams) butter (if finishing on the stovetop)

Generously season steak(s) all over with salt and pepper. If desired, set steak(s) on a wire rack set in a rimmed baking sheet and refrigerate, uncovered, overnight to dry out the exterior. Otherwise, proceed with the next step.

If Cooking in the Oven: Set steak(s) on a wire rack set in a rimmed baking sheet. Preheat oven to anywhere between 200 and 275°F (93 and 135°C); if your oven goes lower, you can set it to an even lower temperature, though it will take longer to cook.

Place steak(s) in the oven and cook until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. This will take about 20 minutes for rare steak and up to about 40 minutes for medium-well; cooking time can vary dramatically depending on many factors, so check often.

Just before steak(s) come out of the oven, add 1 tablespoon (15ml) oil to a cast iron, carbon steel, or heavy stainless steel skillet and heat over high heat until smoking. Add steak(s) and butter to skillet and cook until each side is well browned, about 45 seconds per side. Using tongs, hold steak(s) sideways to sear edges. Serve right away; there's no need to let reverse-seared steaks rest. (Alternatively, to finish on the grill, remove steak from the oven and tent with foil while you build the biggest fire you can in a charcoal grill, or turn all the burners on a gas grill to their highest heat and preheat grill with the lid closed. Transfer steak to the hottest part of the grill and cook, turning frequently, until crisp and charred all over, about 1 1/2 minutes total, then serve right away.)

If Cooking on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Set steak(s) on cooler side of grill and let cook uncovered, turning occasionally, until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. Cooking time can vary greatly, so check the steaks often.

Transfer steak(s) to a platter and tent with foil. If you are using a charcoal grill and your coals have died down, build up the biggest fire you can. If using a gas grill, make sure all burners are turned to their highest heat and allow the grill to preheat with the lid closed.

Return steak(s) to the hottest part of the grill and cook, turning frequently, until crisp and charred all over, about 1 1/2 minutes total. Serve right away.

The reverse sear is an incredible way to cook a steak. For this we are explaining the smoked reverse sear, by slow smoking a ribeye steak, then finishing it on a hot grill for char and flavor.

Reverse Sear Ribeye Steak

16 ounce 1 1/2 inch Thick Ribeye Steaks (We Love Snake River Farms)

Kosher Salt

Coarse Black Pepper

Dry Brine Steaks

Salt the steaks on both sides and place them on a cookie sheet in a refrigerator for up to two hours for the dry brine. Remove about 20 minutes before smoking and add pepper. (we're not using an oil here due to the dry brine or salting)

Preparation:

Prepare Smoker

Preheat smoker to 225 degrees F (we like cherry wood), and remove the steak from the fridge.

Add Pepper and Smoke

Apply the pepper on the steaks, and then place them on the smoker. They will take on that flavor and start to turn a reddish hue. When the internal temperature (IT) reaches 110 degrees (F), remove from the smoker and prepare for the grill. This takes roughly an hour.

Smoking:

Prepare for Grilling

Prepare your cooker for direct heat targeting 500 degrees F over the direct heat. In this case we used a Weber kettle grill. You can also do this before the steak reaches 100 degrees (F). Or you can wait while you prep your sides.

Sear

Place the steak over the direct heat for about 3 minutes. You&#x27;re looking for a nice crust. The IT will come up fast on the steak, especially if you have just taken off the smoker. (some may want to re-season at this point, it&#x27;s up to you. We don&#x27;t. The dry brine or salt with the pepper was all we needed. Try it without re-seasoning first and then adjust. It&#x27;s easier to add salt and flavor later rather than taking it away)

Rest

Flip the steak for another 3 minutes until the IT reaches your desired doneness, we like 125 degrees (F) for rare. Let rest for 10 minutes with a loosely tented foil for the juices to reabsorb into the meat then cut and serve.

Grilling:

https://content.jwplatform.com/videos/Zk5ci2iq.mp4

Learn how to reverse sear for the best flavored steaks. Slowly smoke and then sear your steak over high heat. In this video we do this with ribeye steaks.

How To Reverse Sear a Ribeye Steak

Here's what you need: filet mignon, coarse salt, freshly ground black pepper, grapeseed oil, unsalted butter, fresh rosemary, garlic

How To Cook Filet Mignon Recipe By Tasty

oz filet mignon

salt,

black pepper,

grapeseed oil,

unsalted butter

rosemary

garlic

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

How To Cook Filet Mignon Recipe by Tasty

On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.

Generously season all sides of the filet mignon with salt and pepper.

Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.

Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.

Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.

Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.

Transfer the pan to the oven for 7 minutes for a medium rare steak.

Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.

https://vid.tasty.co/output/87471/landscape_480/1522447498

The best filet mignon you'll ever eat: tender, moist, and oh so juicy. Topped with a super flavorful garlic herb compound butter, this recipe produces an epic meal.

Best Ever Filet Mignon with Garlic Herb Compound Butter (Reverse Sear)

mignon

unsalted butter (softened)

parsley (roughly chopped)

garlic (roughly chopped)

shallot (roughly chopped)

lemon juice

salt

black pepper (to taste)

Liberally season steaks on both sides with plenty of salt, as well as fresh cracked black pepper to taste. Place on a wire rack over a baking sheet and let sit at room temperature for at least 30 minutes, preferably a couple hours. If letting stand for more than one hour, keep in refrigerator, then let stand at room temperature 30 minutes before cooking.

Meanwhile, make garlic herb compound butter: place all ingredients in a food processor and process until smooth. Spoon onto a piece of plastic wrap and roll into a log shape. Chill until firm.

Preheat the oven to 250º F. Place the pan with steaks in the oven and insert an internal meat thermometer with probe. For medium rare, cook until the internal temperature reaches 120º Fahrenheit, about 25-30 minutes. Larger or thicker steaks will take longer; I highly recommend using an internal meat thermometer with probe here. To cook filet mignon steaks to a different warmth, like medium or medium well, see note.

Remove from oven when internal temperature reaches 120º F. Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest. Pat steaks dry.

Carefully place steaks in hot skillet and cook 45 seconds; flip and place a pat of garlic herb compound butter, about 1 tablespoon per steak, on top of the filet. Cook another 45 seconds, then flip a couple times until steaks are a richer brown color, about 20-40 seconds total. Press the sides of the filet up against the sides of the cast iron skillet briefly until no longer red or pink. Remove from skillet and serve with more garlic herb compound butter.

https://content.jwplatform.com/videos/jkL8nI3F.mp4

This is only filet mignon recipe you’ll ever need and makes the best filet you’ll ever eat: tender, moist, and oh so juicy. Topped with a super flavorful garlic herb compound butter, this recipe produces an epic meal, thanks to a reverse sear starting in the oven with a quick finish in a cast iron skillet on the stove. This recipe is the last word on how to cook a filet mignon!

The Best Filet Mignon Recipe Ever with Garlic Herb Compound Butter (Reverse Sear)

Roasted pork shoulder chashu is a classic topping for ramen, and our tried-and-true reverse-sear method makes it easy to get the final temperature you want.

Reverse-Seared Roast Pork Shoulder Chashu Recipe

(14 grams) kosher salt (see note)

(14 grams) granulated sugar (see note)

pork shoulder roast (about 2 pounds; 900 grams)

(15 milliliters) soy sauce

(15 milliliters) mirin

Combine salt and sugar in a small bowl and mix thoroughly. 

Place pork shoulder roast in a zip-top bag. Pour salt-sugar mixture into bag and massage mixture evenly into meat. Seal bag, trying to avoid leaving much air inside.

Place bag in refrigerator for 24 hours. Roughly every 8 hours, massage bag and flip it over to ensure even distribution of the cure.

Open bag and add soy sauce and mirin. Seal bag and massage meat again to ensure even distribution of brine and marinade. Place in refrigerator for another 24 hours, massaging bag and flipping it roughly every 8 hours.

Adjust oven rack to middle position and preheat oven to 200°F (93°C). Set a wire rack in a rimmed baking sheet large enough to comfortably accommodate the roast.

Remove roast from bag and blot completely dry. Using kitchen twine, tie at 1/2-inch intervals to form a neat cylinder. Place roast on rack set in rimmed baking sheet. If using a probe thermometer, insert in center of roast. Place roast in oven and cook until internal temperature registers 145°F (63°C), or the temperature of your choosing, about 3 to 4 hours. Remove roast from oven.

If Finishing Under the Broiler: Adjust oven rack so that the roast will be about 1 inch away from the broiler element. Preheat broiler to high. When broiler is hot, place roast, still on its rack in the rimmed baking sheet, under broiler, turning frequently, until exterior is charred, about 5 minutes.

If Finishing With a Handheld Torch: Turn on torch and char exterior of roast on all sides.

The roast can immediately be sliced very thinly and served on top of ramen. Alternatively, the roast can be chilled before slicing, which facilitates slicing it thinly. To chill, allow roast to cool to room temperature, then wrap tightly in plastic and place in refrigerator for 6 hours or overnight. Or, seal the roast in a vacuum-sealed bag or in a zip-top bag using the water-displacement method, then place sealed roast in an ice bath to rapidly chill. 

Jazz up boring old pork chops by reverse searing them. Slowly smoke them for an hour then finish over high heat to sear the flavor.

Smoked Pork Chops Recipe with Reverse Sear

1 1/2 inch Bone in Pork Chops

extra virgin olive oil

Ultimate Dry Rub

thyme

sage

Preheat Smoker

Preheat smoker to 225 degrees (F) using oak or apple wood.

Season Pork Chops

Coat pork chops with olive oil and liberally apply the dry rub.

Smoke

Place the pork chop on the smoker and cook until internal temperature is 130 degrees (F) and then remove (about 45 minutes).

Preheat Skillet

When your temperature gets close to 130 degrees (F), preheat large cast iron skillet on stove top.

Sear the Chops

Place butter into the preheated skillet, then chop, then herbs.

Baste

Butter will melt quickly, be sure to quickly start basting the pork chops with the melted butter in the pan. Use a large spoon to do this. Flip after 2 minutes and repeat the basting for 2 more minutes.

Remove and Rest

Remove pork chops from pan and let rest for 10 minutes tented with aluminum foil to let the juices redistribute. The internal temperature of the pork should be about 135 - 140 degrees (F).

Slice and Serve

Cut and serve with your favorite sauce, we used the brown butter sauce from the pan. Just drizzle it right over the chops.

https://content.jwplatform.com/videos/EdCGqTx7.mp4

Jazz up boring old pork chops by reverse searing them. Slowly smoke them for an hour then finish on a hot grill for amazing flavor.

Reverse Sear Smoked Pork Chops

This easy reverse-seared filet mignon recipe produces restaurant quality steaks. Topped with a delicious herbed compound butter. Impress your squeeze on Date Night or Valentine’s Day!

Reverse-Seared Filet Mignon Steak with Compound Herb Butter

8 oz filet mignon steaks, cut ~2 inches thick

tsp black pepper

tsp garlic powder (optional)

butter

vegetable oil

shallot, finely minced

tsp red pepper flakes

tarragon

tsp salt

Remove filet mignon steaks from refrigerator one hour...

Remove filet mignon steaks from refrigerator one hour prior to cooking. Preheat the oven to 250º F.

Dry steaks thoroughly with paper toweling, then season...

Dry steaks thoroughly with paper toweling, then season with salt, pepper and granulated garlic.

Wrap bacon (see Recipe Note #1) around steaks...

Wrap bacon (see Recipe Note #1) around steaks and tie around the edge with butcher's string.

Place steaks on a rack set into a...

Place steaks on a rack set into a foil-covered baking sheet.

Place in the pre-heated oven.  Roast until about...

Place in the pre-heated oven.  Roast until about 2–3º F from desired final temperature (see Recipe Note #2).

5 minutes before you remove the steaks from...

5 minutes before you remove the steaks from the oven, preheat a cast iron skillet over medium-high heat.

Add the butter and oil to the skillet,...

Add the butter and oil to the skillet, then add steaks immediately after all  butter has melted (see Recipe Note #3).

Sear the steaks about one minute on each...

Sear the steaks about one minute on each side, or until a deep, golden brown crust develops. As each side sears, spoon remaining butter-oil mixture from the pan over your filet mignon steaks.

Remove steaks from the skillet to a plate...

Remove steaks from the skillet to a plate and cover with foil for 5 minutes (see Recipe Note #4).

Add a dollop of compound butter on top...

Add a dollop of compound butter on top of the filet mignon and serve (see Recipe Note #5).

Melt the butter in a heavy-bottomed saucepan and...

Melt the butter in a heavy-bottomed saucepan and add shallots. Saute on medium-low until the shallots are completely softened, about 8–10 minutes. Add pepper flake, salt, and black pepper after about 6 minutes of sauteing the shallots.

Add tarragon and saute an additional minute.

Remove saucepan from heat and set into a...

Remove saucepan from heat and set into a bowl of ice water to chill the bottom.

When the butter begins to congeal, scrape onto...

When the butter begins to congeal, scrape onto a sheet of parchment paper in an oblong shape (as close to the shape of the original stick of butter as you can).

Roll the sides around the butter and refrigerate...

Roll the sides around the butter and refrigerate until hardened. Store in a butter dish for up to 2 weeks.

https://mediavine-res.cloudinary.com/video/upload/seiypnz1sloj68gpxifi.mp4

This easy reverse-seared filet mignon recipe produces restaurant-quality steaks. Topped with a delicious herbed compound butter. Impress your squeeze on Date Night or Valentine’s Day!

Reverse-Sear Filet Mignon Steaks

Get the perfect sear and the perfect temperature on your steak with this skillet technique.

How to Reverse Sear a Tomahawk Steak in an Oven and Cast Iron Skillet

Tomahawk Ribeye

tbsp compound herb butter

Salt and pepper to taste (or your favorite steak rub)

Remove your steak or steaks from the refrigerator and allow it to warm up slightly to room temperature for about an hour. Starting with a steak that is closer to room temperature helps with the even doneness we’re striving for.  While the steak is warming up, cut just a sliver of the fat from around the edge of the steak and place it back in the refrigerator. We’ll use that later.

Season liberally with kosher salt and pepper, or your favorite steak rub. Insert a reliable leave-in thermometer into thickest portion of the steak.

Place the cast iron pan in the oven and preheat the oven to 225° F.

Place steak on a cooling rack, and place rack in a baking sheet. I cover the baking sheet with foil just to cut down on the cleanup later.

Place steak in oven until  it reaches an internal temperature of 125° F; about 45 minutes depending on the size of the steak. (This is the timing for medium rare; cook to your desired temperature.)

Remove steak from oven and let rest while continually monitoring the internal temperature on the leave-in thermometer. Temperature should peak at around 129–130°F (usually about 7–8 minutes).

While steak is resting, place the preheated cast iron pan over medium-high heat on stovetop. Then, place that sliver of fat we removed earlier into pan and allow it to render down. This is what we are going to sear the steak in. Once the steak&#39;s internal temperature has peaked and starts decreasing, add a sprig of rosemary to the rendered beef fat, and crank the heat under the cast iron pan to max for about a minute.

Place the cooked steak directly onto the scorching hot skillet, flipping every 30 seconds for about 5 minutes total to develop that dark crust.

Remove steak from the cast iron pan and top with compound butter. Slice and serve immediately.

Cooking ribeye steak as good as the best steakhouse has never been easier?&nbsp; The reverse seared method will never let you down.

Cooking Ribeye Steak 101 - Reverse Sear Method

ribeye

Tbsp butter

kosher salt

Remove steaks from fridge 1 hour before cooking.&nbsp;&nbsp;

Preheat oven to 250f - the lower the better but the meat will take longer.&nbsp; Do not go over 275f.

Season Ribeyes on wire rack and baking tray setup.&nbsp; Lay foil under wire rack for an easier cleanup.&nbsp; Pat steaks dry then add about 1/2-1 tsp of salt and 1/8 tsp of pepper per steak.&nbsp; Salt generously!&nbsp; Remember the steaks are thick.

Place steaks in oven and cook for about 1 hour for 2 inch thick steaks.  Time will vary based on size of steak.&nbsp; Start checking temperature of steaks with an instant read thermometer at 45 minute mark.

Remove steaks from oven at 115f for medium-rare.&nbsp; Medium-rare is 130f-135f.  The steaks will be seared to this temperature so make sure to remove from oven at no higher than 115f-120f if medium-rare is desired.

Let steaks rest for 15 minutes before searing.

Preheat cast iron or heavy steel skillet on hottest burner to as hot as it will get.  Give it a couple minutes to get super hot.&nbsp; Open a window and/or turn on exhaust vent because the searing process will create a lot of smoke.

Sear steaks for 1 minute on each side in 1-2 Tbsp of vegetable oil.

Add 2 Tbsp of butter during last 30 seconds of searing.

Remove steaks and pour butter mixture over top and serve immediately.

These sous vide lamb chops are so tender and juicy, you&#039;ll never want to cook them any other way! Flavor lamb with garlic, oregano, and fresh lemon peel, then cook slowly for 3 hours in an immersion circulator. Finish by reverse searing quickly in a cast-iron skillet. GF

Sous Vide Lamb Chops Recipe

lamb loin chops (about 8 chops)

½ tsp Kosher salt

garlic (peeled

lemon

oregano (divided)

Tbsp extra virgin olive oil

Flaky sea

Prepare the sous vide circulator. Fill a large bucket or pot with water, then attach your sous vide circulator and set desired temperature for lamb. For medium-rare lamb, internal temperature should be between 125F and 134F. For medium, the internal temperature should be between 135F and 144F. I set mine to 132F.

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